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1
Preheat oven to 350 F.
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2
Combine milk and lemon juice in a small bowl.
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3
Let it stand for 5 minutes.
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4
You will see curds at the top.
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5
Add bread cubes into a small bowl and pour the curdled milk over the bread.
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6
Allow the bread to soak up all the milk and mix a little with your hands.
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7
Add the bread mixture to a large bowl.
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8
Meanwhile add olive oil into a small skillet over medium heat.
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9
Add the onion and saute until tender about 2-3 minutes.
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10
Add the garlic and saute for one minute.
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11
Add onion and garlic into the bowl with the bread along with the beef, pork, cheese, eggs, parsley, red pepper flakes, salt and pepper.
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12
Combine the mixture using your hands just until combined.
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13
Try not to over work the meatballs.
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14
The mixture will be wet.
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15
Let stand for a couple of minutes before rolling.
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16
Roll the mixture into 16 equal-sized meatballs.
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17
I make them the size of golf balls.
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18
Drizzle a large skillet with olive oil and heat over high heat.
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19
Over high heat sear the meatballs on all sides to brown, about 1-2 minutes on each side.
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20
If meatballs stick to the pan give it more time before flipping.
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21
Be careful when flipping the meatballs because they are pretty fragile.
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22
Place meatballs on a rimmed baking sheet and cook for 10 minutes.
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23
They will be slightly undercooked on the inside but they will continue to cook as they come out of the oven.
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24
If this is an issue leave them in the oven for longer (5 minutes) or simmer in a pot of tomato sauce for a few minutes.
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25
Serve the meatballs immediately with your favorite tomato sauce and pasta.
